August 19th, 2009

Musakhan is a Palestinian dish. It is composed of chicken cooked with onions, sumac, olive oil and fried pine nuts atop one or more taboon breads. I used chicken, onion, sumac and olive oil as a filling and wrapped it in spring roll wrappers.

6, 7, 8. Add onion to the pot, stir for about 5 minutes, then add the chicken and cook it for about 10 minutes.

You have two choices:

1- Continue cooking the chicken in the pot.

2- Put the chicken and onion mixture in an oven dish, and continue cooking it in the oven (as I did, I put it in an oven dish, cover with aluminum foil, and cook it for about 30 minutes, then remove the foil and continue cooking it for about 10 – 15 minutes).

You can choose the method you prefer, but the most important thing is to make sure that the chicken is completely cooked.

Add onion to the pot, stir for about 5 minutes, then add the chicken and cook it for about 10 minutes.

You have two choices:

1- Continue cooking the chicken in the pot.

2- Put the chicken and onion mixture in an oven dish, and continue cooking it in the oven (as I did, I put it in an oven dish, cover with aluminum foil, and cook it for about 30 minutes, then remove the foil and continue cooking it for about 5 – 10 minutes).

You can choose the method you prefer, but the most important thing is to make sure that the chicken is completely cooked.

After that, let the filling cool.

Wrap.

Brush the top with corn oil.

Bake it until golden brown in color.

Notes and Tips

I used samosa leaves.

You can adjust the amount of the sumac as you like.

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